Steamed Amaranth

Seen from a dietitian. Steamed vegetables can be less greasy in the hot summer, without having to affect the stomach because of eating too many cold dishes. It is said that except for the astringent green vegetables that need to be boiled with water, other green leafy vegetables can be steamed to prevent nutrient loss ~ It is the same as steamed garlic eggplant . It seems that it is necessary to study more kinds of steamed food in the future. .

Seen from a dietitian. Steamed vegetables can be less greasy in the hot summer, without having to affect the stomach because of eating too many cold dishes. It is said that except for the astringent green vegetables that need to be boiled with water, other green leafy vegetables can be steamed to prevent nutrient loss ~ It is the same as steamed garlic eggplant . It seems that it is necessary to study more kinds of steamed food in the future. .

Material

Amaranth A handful
vinegar
soy sauce
sesame oil
garlic
Salt (optional)

Take the amaranth leaves and wash them. If the stalks are relatively tender, they can be kept and pinched into small pieces for washing.

Add water to the steamer and boil, place amaranth in a plate and flatten into the steamer. Steam it for 2 ~ 5 minutes. You can take a look at it during the period. You can't wait for the green leafy vegetables to turn yellow or completely soft. (PS: Time control is more important ~)

Finely chop garlic, add appropriate amount of vinegar, soy sauce, and sesame oil. Pour into the steamed dishes, and finally add salt to taste. (PS: Both seasonings and dishes can be changed or matched as you like)

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